Breakfast Tacos
Tacos have proven that they not only are a great dinner option and snack but are also an amazing breakfast & brunch meal too. These have a lovely smoky flavour from the chorizo and are nice and filling from the creamy scrambled egg. I love serving these with some hot sauce and fresh herbs, but guacamole or avocado is also an amazing addition. These are so versatile, you can mix these up however, you like. This meal comes together really quickly so you need to have all your ingredients chopped and ready to go in advance.
Ingredients
Serves 3 (4 tacos each) | 390 calories per serving
60g chorizo, diced
3 eggs
splash milk
handful chopped spinach
salt & pepper
1/2 red chilli, thinly sliced
2 spring onions, sliced
tbsp chopped coriander
hot sauce to serve (optional)
40g vintage cheddar cheese, grated
Method
Fry off your chorizo in no additional oil until crispy (I find chorizo releases a lot of oil, so you really don’t need to add any more). When crispy remove from the pan and keep the pan on a low heat.
In a separate pan, heat your corn tortillas. Flip after a minute and add a tsp cheese to the centre of each tortilla. Remove these from the heat onto a serving dish once the cheese is melted and repeat process for all the tortillas.
In a bowl, beat your eggs, with a splash of milk, spinach, salt & pepper. Add the egg to the chorizo oil and scramble using a wooden spoon or spatula, until desired texture.
Add a tbsp of scrambled egg to each tortilla, followed by a few pieces of crispy chorizo.
Garnish with some chopped spring onion, chilli & coriander and a drizzle of hot sauce. Best eaten immediately.
